The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (81 - 90)

• 

  0.09 mg

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 44.4
• 

  0.11 mg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 36.4
• 

  5.16 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 0.8
• 

  0.33 mg

  (per 80 g edible portion)

  Yard bean (immature pods, raw)
  × 12.1
• 

  0.4 mg

  (per 100 g edible portion)

  Hana-nira (scape and flower bud, raw)
  × 10
• 

  0.12 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 33.3
• 

  0.11 mg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 36.4
• 

  0.11 mg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 36.4
• 

  0.41 mg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 9.8
• 

  0.82 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 4.9